Paleo Chocolate Pomegranate Treats

Using a double boiler, melt the cacao butter and measure. Pour back into the double boiler. Add coconut oil and mix together until melted.

Add cacao powder, coconut sugar, and vanilla. Mix well. Taste and add stevia if you need more sweetness.

Fill 30 mini paper baking cups with pomegranate seeds about 1/3 to 1/2 full. Pour the chocolate liquid over the pomegranate seeds. Put in refrigerator for 30 minutes or until chocolate becomes solid.

Peel off the paper cups and enjoy. Store in the refrigerator for up to 2 weeks.